Ice Cream Cookie Cake

4.60 from 5 votes

This ice cream cake tastes just like you'd get from your favorite ice cream shop, with a thick layer of vanilla and chocolate ice cream, filled with crushed Oreo cookies and hot fudge in the middle. It's perfect for serving up at a birthday, or any special occasion!

Prep Time1

Chilling Time7

Total Time8

Servings:

Calories: 444kcal

Equipment

Stand Mixer
Hand Whisk
Large Mixing Bowl

Ingredients

1.5 QT Chocolate ice cream
1.5 QT Vanilla ice cream
12 oz hot fudge
20 Oreo Cookies
2 cups heavy cream
1/4 cup powdered sugar
1/2 TBS vanilla extract

Instructions

Line an 8 or 9 inch spring for pan with plastic wrap, across the bottom and up the sides of the pan. (I used 2 pieces).
Set the chocolate ice cream out of the freezer to soften for about 15 to 20 minutes. Then scoop the chocolate ice cream into the bottom of the prepared pan, and spread it evenly across the top. Place it in the freezer for 30 minutes.
Remove the cake from the freezer. Spread the hot fudge over the chocolate ice cream evenly. **
Crush Oreo cookies in a ziplock bag with a mallet, or chop them up with a knife, until you have a roughly chopped crumble.
Sprinkle the Oreo pieces evenly over the top of the hot fudge sauce.
Place the ice cream cake back in the freezer for about 2 hours.
Get the vanilla ice cream out of the freezer about 20 minutes before you need it to slightly soften. Then remove the ice cream cake from the freezer and spread the vanilla ice cream evenly over the top of the cookie layer, all the way to the edges. Smooth the top. Place it back in the freezer for 2 more hours.
Add the whipping cream, powdered sugar and vanilla extract to a large bowl (the bowl of a stand mixer with a whisk attachment works great) and whip them together until stiff peaks are formed.
Remove the ice cream cake from the freezer and carefully remove the ice cream cake from the spring form pan by unlatching the sides and lifting it out with the plastic wrap onto a serving plate. Carefully remove the plastic wrap from the sides and bottom of the cake.
Use the whipped cream like a frosting to completely frost the edges and top of the cake smoothly. Use any remaining whipped cream to pipe rosettes or other designs onto the cake if desired.
Add sprinkles if desired.
Freeze the cake for at least 30 minutes, or until ready to serve.

Notes

**You can slightly microwave the hot fudge sauce to get it thin enough to spread, but make sure it isn't too warm or it could melt the ice cream layer.

Nutrition